I’ve been making this colorful Vegan Broccoli Slaw once a week lately. It couldn’t be simpler, and it’s such a crowd-pleaser!

Sushi stuffed with toasted sesame kale salad and creamy avocado, then rolled in sriracha mayo and panko breadcrumbs and air fried.

Lemony, garlicky Air Fryer Tofu cooks up quickly and is a perfect brunch recipe tossed into Instant Pot Quinoa Pilaf.

Ranch Seasoned Air Fryer Chickpeas are simple to make and super delicious! You only need six ingredients and less than half an hour.

Spicy, rich, 10-minute Chili-Ginger Tahini Dressing is delicious on salads or drizzled over your next comfort bowl.

Vegan Cheesy Crackers are crunchy, savory, and remind me of vegan Cheese-Its, but without the processed ingredients.

Bacon Cashews are a sweet-savory-salty snack, and they cook up in 10 minutes or less in your air fryer!

Filling Strawberries & Cream Smoothie Bowl, and learn how to turn any smoothie recipe into a smoothie bowl!

Creamy, lemony Olive Dip starring fresh basil and plenty of delicious black olives. Dairy free and perfect for game day dipping!

Smoky Pecan Brussels Sprouts: a little bit sweet, a little bit smoky, with a nutty crunch. And they only take about 15 minutes to make!

Perfect, crispy-on-the-outside, tender-on-the-inside air fryer Brussels sprouts.

Chimichurri sauce is lovely for baking tofu, dipping bread, or even over pasta with beans and veggies. And you can make it in the blender!

This is hands-down my favorite vegan ranch dressing. It’s made from cashews, and it’s so, so easy.

Tofu and potato scramble is my new favorite weekend breakfast! Crispy potatoes, tender tofu, and perfect broccoli ready in 30 minutes.

A hearty, warm, holiday kale salad recipe starring seasonal fruits and veggies.

You make this quick-and-easy Ginger Cranberry Dressing in your blender! Just throw everything in, puree, done.

A hard apple cider cocktail with smoked sage and a splash of gin is a sweet, herbal combination that’s surprisingly refreshing.